Vegetarian

Zucchini Egg Bake is for Breakfast.

Zucchini Egg Bake takes 15 minutes to prepare.

Zucchini Egg Bake takes 20 minutes to cook.

Zucchini Egg Bake makes 4 servings.

The ingredients for Zucchini Egg Bake are:

3 cups peeled, chopped zucchini
1 large onion, chopped
2 garlic cloves, minced
1 tsp olive oil
4 eggs
1/2 cup grated Parmesan cheese
1/4 cup minced fresh parsley
1 1/2 teaspoons minced fresh basil
1 1/2 teaspoons minced fresh marjoram
1/2 teaspoon salt
1/2 cup shredded Monterey Jack cheese

Here is how you make Zucchini Egg Bake:

In a large skillet, saute the zucchini, onion and garlic in olive oil until tender; set aside. In a large bowl, whisk the eggs, Parmesan cheese, parsley, basil, marjoram and salt. Stir in zucchini mixture and Monterey Jack cheese.Pour into a greased 1-qt. baking dish. Bake at 350 degrees F for 20-25 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before serving.

The nutritional information for Zucchini Egg Bake is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 229.1

• Total Fat: 14.9 g
• Cholesterol: 207.4 mg
• Sodium: 385.6 mg
• Total Carbs: 8.7 g
• Dietary Fiber: 2.5 g
• Protein: 16.2 g

The dietary needs meet for Zucchini Egg Bake is Low Carb